New York City, NY - A routine inspection at Space Ping Pong Lounge & Bar on 08/05/2025 resulted in citations for health code violations.
The establishment operates from 22 West 32 Street in Garment District, a busy area of New York City known for its dining scene.
The inspection report notes: "10f. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection identified violations related to temperature control, an important area of food safety.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The FDA Temperature Safety Guidelines provides comprehensive guidance for preventing such violations.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Research conducted by federal health agencies demonstrates that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance According to FDA Sanitation Standards, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| BBL | 1008330057 |
| Council District | 03 |
| Census Tract | 007600 |
| INSPECTION DATE | 08/05/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| BUILDING | 22 |
| NTA | MN17 |
| STREET | WEST 32 STREET |
| BIN | 1015828 |
| PHONE | 6466092000 |
| CUISINE DESCRIPTION | American |
| ZIPCODE | 10001 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| GRADE | A |
| GRADE DATE | 08/05/2025 |
| Longitude | -73.986653743397 |
| DBA | SPACE PING PONG LOUNGE & BAR |
| Community Board | 105 |
| Latitude | 40.747626871722 |
| SCORE | 10 |
| CAMIS | 50121900 |
| VIOLATION CODES | 10F; 02G |
| ALL VIOLATIONS | 10F: Non-food contact surface or equipment made of unacceptable material; not kept clean; or not properly sealed; raised; spaced or movable to allow accessibility for cleaning on all sides; above and underneath the unit. || 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. |
This inspection was conducted on August 5, 2025.
Chicago Department of Public Health
The following violations were found: 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. | 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
